Crispy Erbazzone with Fried Egg
Buttery, crispy-edged spinach and herb pie from Reggio Emilia, topped with a runny fried egg. Ready in 25 minutes using phyllo as a shortcut—no yeast dough needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- ¾ cup ricotta
- ½ cup pecorino romano, grated
- 6 sheets phyllo dough sheets
- 4 tbsp butter, melted
- 2 tbsp fresh parsley, chopped
- ¼ tsp nutmeg, freshly grated
- 2 whole eggs
Instructions
- 1
Mix spinach, ricotta, pecorino, parsley, nutmeg, and a pinch each of salt and pepper in a bowl until combined.
- 2
Brush a 10-inch skillet with melted butter. Layer 3 phyllo sheets, brushing butter between each, letting edges overhang.
- 3
Spread spinach mixture onto phyllo. Fold overhanging edges over filling. Layer remaining 3 phyllo sheets on top, brushing butter between each.
- 4
Cook over medium heat for 8 minutes until the bottom is golden and crispy. Transfer skillet to a 400°F oven.
- 5
Bake for 10 minutes until the top is golden and edges curl slightly.
- 6
Push erbazzone to the side. Add a pinch of butter to the skillet and crack both eggs into the open space. Cook until whites set, yolks still jiggle, ~3 minutes.
- 7
Serve directly from the skillet, cutting the erbazzone in half and sliding an egg onto each portion.
Tools you’ll need
- 10-inch cast iron or nonstick skillet
- medium mixing bowl
- box grater or microplane
- oven
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